Spinach and Butter Bean Curry

by amvandenhurk | Curry, Plant-Based Eating

I love curry, but you guessed that right? I make curry at least 3 times a week. We love it. Spinach and Butter Bean Curry is another quick and simple curry. I can make this curry in a hurry. It can be on the table in 15 minutes. I make my rice in the rice cooker in the morning, but if I haven’t make rice then naan works well with it as it is a soup-like curry. Dunk that naan in the goodness.

Curries are daunting to people but they are simple dishes to make once you have the basic ingredients. Stock your spice cabinet with the following which forms the basics for any curry you’ll make: mild curry powder, turmeric, ground cumin, cumin seeds, garam masala, and ground coriander. What’s great is that these ingredients are available in most grocery stores or online. Amazon is where I get my spices in bulk these days. While I love going to specialty shops, my schedule these days doesn’t allow me the time to go off on my shopping adventures. So give it a try.

My pantry is always stocked with baby potatoes, canned coconut milk, canned lentils, and different kinds of canned beans and tomatoes. Rice, lentils, and pasta, too. And in my fridge always has baby spinach as well as minced ginger, minced garlic, cauliflower, red peppers, carrots, and cilantro. All of these can make a curry, but a lot of other things.

Spinach and Butter Bean Curry is a handful of ingredients. Canned butter beans, canned diced tomatoes, baby spinach, minced ginger, green onions, canned coconut milk, curry powder, and ground cumin. This recipe only calls for the green part of the green onion. What I like to do is put the rest in a jar with water and the green part regrows.

The lads at The Happy Pear are my go-to for lots of great plant-based recipes which I modify to make it even easier for us in the US. Looking for more curries like the Spinach and Butter Bean Curry? Click here.

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Spinach and Butter Bean Curry

Ingredients

• 1 can butterbeans, drained
• 1 cup green beans
• 200 grams oyster mushrooms
• 2 tablespoons tamari
• 6 scallions/green onions green part only
• Dash of crushed red pepper
• 1 tablespoon minced ginger
• 1 cup baby spinach
• 1.5 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 can coconut milk
• 150 ml water
• 1 can diced tomatoes
• salt and pepper to taste

Preparation

• 1. Finely chop the green part of green onions. Finely chop the oyster mushrooms and chop the green beans in half.
• 2. Drain and rinse the butterbeans.
• 3. Put a large pan on a high heat, add olive oil.
• 4. Add the ginger, crushed red pepper, and the scallion greens cooking for 1-2 minutes stirring.
• 5. Add the mushrooms and the green beans and cook for 3 further minutes.
• 6. Add 2 tablespoons of tamari and cook for a further minute.
• 7. Add spices cooking for a minute.
• 8. Add all the remaining ingredients to the pan and bring to the boil.
• 9. Bring to a boil then serve over rice.

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